If there is one thing I cook year-round, it’s pot roasts. True, I might not make a Dutch Oven pot roast during the summer months (but then again, I am thinking of getting central air conditioning installed because I’m really tired of working in a boiling hot kitchen, which will happen again this summer) but I certainly make a good slow cooker pot roast.
Why You Should Cook a Pot Roast in a Dutch Oven
The thing is….as much as I love my crock pot, there is nothing like a Dutch Oven pot roast. Nothing.That cast iron cooks up a blade or a chuck roast in around 5 hours and if you use whole vegetables, you have this crispy, yet tender roast and these amazing vegetables that have been simmering in the beef broth and wine all of those hours. The cast iron helps you achieve a crispy on the outside, tender on the inside pot roast that you don’t get with a slow cooker.
You also just don’t get vegetables that are as nice when you use a crock pot. The skin can get crispy in places and it seems to infuse them with the thyme a lot better. I’m not trying to beat up on my crock pot roasts, don’t get me wrong. That’s how I usually make my roasts. However a Dutch Oven pot roast just makes the best pot roast ever!
So while yes, I love my slow cooker for a slow cooker pot roast but if I have the time – and it’s ok to heat up my kitchen with an oven that will be on for hours – a delicious dutch oven pot roast is the only way to go.
The Best Type of Beef Roast to Use for A Pot Roast
Pot roast should always a chuck roast, a blade roast or anything that your butcher labels ” pot roast”. A pot roast is supposed to be cooked low and slow for hours on end, braising the meat until it falls apart into delicious pieces of beef. You do NOT want to use sirloins or round roasts for a long cooking pot roast.
If you are looking to use another cut of roast please see my How to Cook a Sirloin Roast and Buttery Herb and Garlic Bottom Round Roast. Those are faster recipes as those cuts of beef will NOT fall apart, ever, no matter how long you cook them, so you want to cook those faster and to a certain temperature.
How to Make a Dutch Oven Pot Roast
- Preheat your oven to 325 F.
- Sprinkle the salt and pepper over the roast.
- Add the olive oil to a Dutch oven and start heating to medium-high heat.
- Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
- Place your vegetables around the roast and the garlic on top.
- Combine the beef broth and red wine together. Pour over the top of the roast.
- Sprinkle the thyme over the top.
- Cover and place in the oven.
- Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
What is a Dutch Oven?
A dutch oven is a heavy lidded pot that you can use on your stove top or in the oven. It is used for braising meats and cooking stews, soups and more.
Can You Put a Dutch Oven in the Oven?
YES! The reason that dutch ovens are something that you need in your kitchen is that they transfer from stove top to oven without you having to worry about anything cracking from the heat differences! This is also why
So what is YOUR favourite way to make pot roast? Crock pot? Dutch Oven?
Happy cooking babes!
Love,
Karlynn
Dutch Oven Pot Roast
Ingredients
- 1 tablespoon olive oil
- 4 to 5 pound blade or chuck beef roast
- 6 russet large potatoes washed and kept whole
- 1 large sweet potato peeled and sliced into very large chunks
- 2 red or white onions quartered
- 10 cloves garlic whole
- 1/2 cup red wine
- 2 cups beef stock
- 1 tablespoon thyme I used freeze dried
- Salt and black pepper
Instructions
- Preheat your oven to 325 F.
- Sprinkle the salt and pepper over the roast.
- Add the olive oil to a Dutch oven and start heating to medium-high heat.
- Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
- Place your vegetables around the roast and the garlic on top.
- Combine the beef broth and red wine together. Pour over the top of the roast.
- Sprinkle the thyme over the top.
- Cover and place in the oven.
- Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
Video
Notes
Nutrition
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Patti Kellogg says
Great Sunday meal, especially on a chilly winter day. It was the best pot roast with carrots & potatoes I have ever made. I used my cast iron dutch oven. So tender. The aroma in the house for 5 hrs was wonderful and made us so darn hungry. Thank you for this wonderful recipe.
Michele says
I will never make pot roast in my slow cooker again. This recipe is wonderful…quick, easy and the results are delicious!! I am making it again today for the fifth time. Thanks for a great recipe!
Sandy Lovas says
Love Love this recipe, it’s perfect. the first time i made it i could only find 2.5 lbs of meat, so i bought 2 and it still turned out amazing. Thank you, It’s so easy!
Amy says
Bar none…the BEST pot roast recipe I’ve used!!! So simple! I use a cast iron Dutch oven and it comes out deliciously perfect! (Can’t make a pot roast in a slow cooker to save my life!). I’ve made this twice with a round bone pot roast and it’s pretty much foolproof…thank you so much for this recipe! No more bags for me!☺️
Naomi says
Hello,
i really want to try your recipe. How long should I cook a 2.5 roast?
Doug says
Dutch Oven is my go-to, I’ve made this recipe 25 plus times,Absolutely the Best, my only Tip is
“Choice” Beef cut(chuck roast) the lower grade cuts are Select, Fresh Frozen,Huge difference, I was in the Meat business don’t get Roped in on the sales of the lower grade, It all starts with the Beef!!! Your stock is always consistent.👍
Stephanie says
Followed the recipe as is with a few adjustments. I had a 3lb roast and used red potatoes and added carrots. It cooked in 3 hours in a convection oven. Meat was fork tender, juicy and very flavorful. Did not dry out like it does in a slow cooker. Very yummy!
Karen P says
I found your recipe -sounds great, but would like to make a thicker gravy. Is it best to remove roast and veggies and then thicken liquid? I always have trouble not making lumpy gravy. Would you share a good method? Thanks!
Tony L says
I can only find 2 to 2 1/2 pound beef chuck roasts. How do I adjust the cook time? Is it an hour per pound?
Mary Lynn trozzo says
Can I have instructions for a 2 lb. roast.
Daley says
Hi Mary, I cooked a 2.5lbs roast for 4hours and it was perfect!
Daley says
I cooked the 2.5lbs roast at 300F for 4hours total. At the 2hr mark I added about 1/2cup of beef bone broth. It came out great for me, hope this helps!
Ashley Alberghini says
The recipe doesn’t include enough liquid so I ended up with a dry, burnt mess.
Dan Lidstone says
Turns out bang-on for me every time.
Sam says
2.5 cups of liquid cooking at a low temperature with the lid on should have been more than enough! Are you sure you followed the directions correctly?
Wendy says
Here’s perspective. I checked the Weather Network Edmonton “Feels Like” and you’re showing -41C, as of 10:05 am Feb 7. Winnipeg, where I am feels like -45. It was -48 earlier this morning so we are doing good!! lol
UGH.
BTW, not into pot roast so much but I do enjoy many of your recipes!
Natasha says
Question, is a 6 qt dutch oven too small for this recipe? I can’t find what size dutch oven you need anywhere and I wanted to make this tomorrow.
Sarah says
WTF?
Gina says
This is our favourite! Make sure it’s the right
Kind of pot roast. It melts in your mouth!
CSansom says
Amazing! Pot roast has been my nemesis until now… Only thing I did differently was added carrots and mushrooms after 2 hours to prevent them getting too soft and it was a hit!
Nikka Johnson says
Really yummy, I accidentally added rosemary instead of thyme and it was still very delicious. I also switched to yams instead of potatoes. My roast was small so I didn’t need full time to cook either. Very easy to make, will keep this recipe!
Pat says
Third time I have made this every time comes out well. I used a sirloin tip roast 4 pounds this time. I like carrots and celery in my roast so I added them in. I have a large 12qrt Dutch oven so what I do like your recipe is put the liquid you recommend then addd more to get it half way up the meat. This is very helpful for me on a Sunday I set it forget and ring the bell 20 minutes before going to table. Thanks
CARL WINSLOW says
4 GARLIC INSTEAD OF 10, ADDED CARROTS AND ROSEMARY. +2 BAY LEAVES
CAME OUT GREAT!!!!
Deborah Tucker says
Loved this recipe ,was absolutely delicious! The gravy was out of this world but not enough.Can I double the wine and beef broth to make more ? I am not sure about the ratio or if it matters,thank you!
Lynn says
Has become my go to recipie for roast! I have made this at least a dozen times in 2020 and it never fails to produce a delicious product. I was a crockpot user since 1980’s for roasts…no more. I may play with the ingredients here and there, add or substitute for veggies, it stands the test of time. Try this recipie, I hope you like it as much as I do.
Jen says
THANK YOU!!! This recipe rocks and it’s super easy!! Today is my second time making it and it is so good!! 2 things I’ve always sucked at And that is roasts and boiled eggs but I love to cook and really good at it. (The 2 things my friends chuckle at and they can do it when they come to me for recipes!) I got the eggs down finally and now thanks to my DO I purchased because of this recipe I have now NAILED a great roast!!! Thank you ma’am!!
P.s. I love your blog! I too would rather burn house than clean it! I will Cheers to that!! Haha!!
Jessica says
Quick Question: I have a 2 lb cross rib roast….how long should I cook it in an enameled cast iron dutch oven?
Keenan says
what is the answer to this question?
Wayne says
While the meat was tender I was not impressed with the overwhelming Garlic taste or the fact my 5-qt DO was too small. Won’t be making it again.
Jen says
Just do it with less Garlic.. and cut your roast into quarters. I had that same issue before I got the one I have now. I needed it to fit! Brown each 1/4 piece and check it at 3 1/2 hours.
Art says
My wife wanted pot roast for Christmas. I am a pretty decent cook, but all other attempts at pot roast had failed. Then I bought an old cast iron dutch oven at a flea market. I seasoned it, then I found this recipe.
RAVE reviews from everyone including my wife! This is now my go to recipe. Just put one in the oven for tonight! My wife doesn’t know and will be surprised!
Jen says
I’m right there with you Art!! I love to cook but a roast was always challenging for me and my friends would chuckle who COULD NOT cook but could make a good roast! I Just didn’t get it!! Thanks to my recently purchased Dutch oven and this recipe I have “NAILED IT”!!
timggjensen@shaw.ca says
My son gave me a Dutch Oven for Christmas. Tried it out with this recipe. Fantastic! Thanks Karlynn. Got a pic, but appears no way to upload it.
Leatrice Williams says
I tried this recipe out and it was DELICIOUS!! My husband devoured it! 🙂
Tom Tee says
I do lamb shanks in an oven bag filled with all the spices and garlic and marinades and in a Dutch oven either on a gas stove with low heat for about 4 hrs or even outside using heat beads in a hotbed…… Fresh crusty bread roll with lots of butter and fried brown onions and filled with the lamb and if it was my last meal on earth, I’d not complain.
Renee says
What the hell does lamb shank have to do with this recipe “ Dutch Oven Pot Roast “?
Sandra Donato says
Easy tasty meal in one.
michelle napier says
Hi, I am excited to make this but i noticed I do not have beef stock! Can I use water? or any other suggestions? Thank you
Cheryl Spears says
First recipe in my Dutch Oven and it was super easy and amazing!!! My picky 11 year old son even loved it! Thank you
Gloria Sebion says
You can use beef bouillon cubes if you have them
Katee says
I’m using a Cros Rib Roast….which is technically a Chuck roast so should be good! Love my Dutch Oven….I scored one from a friend who moved and gifted me hers. In the summer I cook chickens in my Dutch oven in my BBQ so I do not heat up my house. Works great!
Matt says
What kind of red wine?
Adella Williams says
Can I cook cross rib on stove instead of oven
James R. Simmons says
Any type that taste good to drink probably a bottle 12 to 16 dollars aged about 3 or 4 years. Thats what Gordon Ramsay and others say. It works for me and mine.lol
Rose says
We personally prefer dark red, which adds depth and richness. I use 1/3 to 1/2 cup to the roast. Also, I use left over wine in the frig, so keep it for cooking.
Michael Eagen says
I made this for the first time Sunday in a 7qt Lodge cast iron dutch oven. The meat was pull away tender as were all of the veggies. Unbelievable! Can’t wait to try this on the Egg when the temps rise above 12 degrees F!
TERRI REUTER says
I’ve always made roasts in my crock pot and even though the flavors are terrific, the meat always comes out stringy.
I have just ordered a cast iron Dutch oven and can’t wait to cook a roast in it! I will use carrots in place of sweet potatoes.
Thank you for the recipe.
Tim says
The picture of your pot roast looks amazing. My question is did you cook your roast with the Dutch oven lid on or off ?
Thank you
Karlynn says
Lid on!
Sandy S says
Thank you for the wonderful recipe!
This was the first recipe I tried in my cast iron Dutch oven and it turned out tender and moist. Your recipes never disappoint and this one will be used again!
Karlynn Johnston says
I am so glad that you liked the recipe!
Heidi Burroughs says
What is a good substitute for red wine?
Mr. Kitchen Magpie says
You could try one of these: https://www.healthline.com/nutrition/wine-substitutes#section7
Madleyne says
What size Dutch oven would you recommend for the Dutch oven pot roast recipe? Looks delicious.
Ron Christensen says
Did you ever get an answer? I have a 7 qt and 5lbs seems allot of you want to put in a reasonable amount of veggies